This was done half in stainless and half in oak, and the blend is near perfect. Spicy and full-bodied, the peppery fruit is nicely set against a gentle backdrop of barrel toast. Cantaloupe, apple and papaya flavors are in abundance, with a finish of toasted coconut.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.